(A) To make the Cake:
Combine the Condensed Milk, Greek Yogurt and Mango Pulp in a medium bowl.
Whisk well with the help of a balloon whisk.
Pour the mixture into in a greased 7 inches nonstick Springform Cake Pan with a removable bottom.
Cover tightly with aluminum foil.
*This is very important. If you do not cover it, water will seep-in the cake altering the taste & texture.
Note: You may wrap the pan with foil as well so that the batter doesnt leak.
Add water into the Instant Pot/Pressure Cooker/Regular Pot/Steamer, whatever you are using.
Place a trivet/wire rack in the bottom.
Place the Springform Cake Pan, on top of the trivet/wire rack.
Secure the lid. Steam for 30 minutes on high. Release the pressure after 20 minutes.
Take out the cheesecake gently. Let it cool down completely.
Chill in the refrigerator for 5-6 hours.
(B) To make the Chocolate Ganache:
Place the Nutella & the Chocolate Chips in a medium bowl. Heat the cream until bubbly.
Pour it immediately on top of the Nutella & the Chocolate Chips. Let it sit for about 5 minutes. Mix gently. Our Ganache is ready for icing.
Using a tablespoon, smear the Ganache on top of the cake in a circular motion with some extra on the edges to drip slightly.
Decorate with Strawberries & Chocolate Wafer Rolls.
Enjoy!
